Mac and Cheese is just about everyone’s favourite comfort food and its popularity means there are many variations on this delicious recipe. The first modern recipe for macaroni and cheese was included in Elizabeth Raffald’s 1769 book, The Experienced English Housekeeper. However, Epicurius states “The earliest mention that we have of pasta and cheese being joined together dates back as far as 160 BCE, when Marcus Porcius Cato, ultraconservative senator of the then Roman Republic, wrote his treatise on running a vast country estate, De Agri Cultura”.
We have gathered together a selection of modern recipes to show some ways to make your Macaroni Cheese a little different – crushed Doritos, sneaky vegetables, evaporated milk to name a few.
Spinach-mushroom mac’n’cheese
An American classic with a veggie twist
An Irishman’s Mac and cheese
A little stout, bacon, kale and crisps…
Joss Stone’s Irresistible Mac and Cheese
Teamed up with “soul beans”
Baked Mac and Cheese
A classic mac and cheese with panko crumbs and evaporated milk
Ultimate Macaroni Cheese Recipe
This recipe comes together in an hour, and the twist… crushed Doritos!
Killer mac and cheese with bacon
By adding bacon, Dijon mustard and hot sauce, along with a combination of various cheeses
From the Irish Examiner: Good things to do with leftover Mac & Cheese:
Mac & Cheese Fritters
Heat olive oil in a deep-fat fryer at 180°C (350°F) or a deep saucepan with 5–7.5cm (2–3 inch) depth of oil. Roll the leftover mac and cheese into ping-pong-sized balls. Roll in seasoned flour, beaten eggs and fresh white or panko crumbs to coat. Fry for 4–5 minutes until crisp on the outside and melting in the interior. Remove with a slotted spoon, drain on kitchen paper and toss in freshly grated Parmesan. Serve with spicy mayo made by mixing 110ml (4fl oz) homemade mayonnaise with teaspoons of sriracha, 2 teaspoons of sambal oelek or harissa and lemon juice to taste. Alternatively, allow the baked mac and cheese to get cold in the gratin dish. Cut into fingers or squares, dip in seasoned flour, egg and breadcrumbs and shallow-fry in olive oil for 3–4 minutes until crisp and golden on both sides. Serve with a dipping sauce or with the spicy mayo.
Catherine’s role is Technical Assistant and she is one of the newer members of the Ingredient Solutions team. Catherine recently graduated in Food Science and Innovation at WIT and is motivated, positive and enjoys working in a team. Catherine says, “I always see the good in every challenge that approaches me as they can lead to opportunities to learn more.” She is looking forward to focusing on the areas that she can control and learning how to perfect them.
Ted is the Factory Manager, he is the man that keeps everything running smoothly, supporting production and technical operations. He ensures that all the machinery within the factory functions at maximum efficiency and is properly maintained.
Suma has worked for Ingredient Solutions for two years as Technical Manager – leading the technical team. Before working for Ingredient Solutions, Suma worked in Asia, the Middle East and Europe and has over twenty years experience in management and leadership in food and other industries.
Pina is our UK Sales Support Administrator and has worked for Ingredient Solutions since 2012. She works alongside Gary Davies and the sales team providing them with sales information and supporting the team especially when they are on the road. Pina works remotely for Ingredient Solutions from her base in Luton in the UK.
Marek is based near Lublin, that’s not a typo we don’t mean Dublin, he’s our man on the ground in Eastern Europe.
